Ingredients:

  • 3 lbs beef chuck roast, trimmed of excess external fat
  • 2 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, halved
  • 1 large yellow onion, quartered
  • 3 stalks celery, cut into 2-inch pieces

Instructions:

  1. Pat the beef completely dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until it ripples. Sear the roast for 5–7 minutes per side until a deep, mahogany-colored crust forms.
  3. Place the quartered onions, celery, carrots, and potatoes in the bottom of the slow cooker, spreading them evenly to create a vegetable bed.
  4. Nestle the seared beef atop the vegetables. Pour the low-sodium bone broth and Worcestershire sauce around the sides of the roast.
  5. Tuck the smashed garlic, thyme, and rosemary sprigs into the liquid and cover with a tight-fitting lid.
  6. Set the slow cooker to Low for 8 hours (or High for 4 hours) until the internal temperature reaches 200°F (93°C) and the meat shreds effortlessly.